Appetizers Recipe - Beef Negi Maki with Miso Mustard Sauce

Beef Negi Maki with Miso Mustard Sauce

A Traditional Japanese Appetizer the Miso Way

This traditional Japanese appetizer usually uses meat marinated in teriyaki sauce, but we’re bringing it to you the Marukome miso way—deliciously served with a decadent miso mustard sauce.

Ingredients

  • 8 pcs thinly sliced beef (such as for Shabu Shabu)
  • 1 pkg. chives, cut in 2″ lengths
  • potato starch
  • ginger, thinly sliced
  • vegetable oil

Miso Mustard Sauce

  • 3.6 oz. (100 g) Shiro Tamamiso
  • 1 Tbsp. plus 1 tsp. (20 cc) rice vinegar
  • 0.036 oz. (1 g) Japanese mustard powder

Shiro Tamamiso (for Miso Mustard Sauce)

  • 17.64 oz. (500 g) Marukome Premium White Miso
  • 3 Tbsp. (45 cc) mirin
  • 3 Tbsp. (45 cc) nikiri sake (sake heated to burn off alcohol)
  • 1.4 oz. (40 g) sugar
  • 5 egg yolks

Directions

Step One

Put Shiro Tamamiso ingredients into a saucepan over low heat and beat well.

Step Two

Mix all ingredients for Miso Mustard Sauce in a bowl.

Step Three

Place a beef slice on a cutting board. Brush potato starch over one side using a pastry brush. Place chives on one edge of beef slice and roll up. Repeat this process for all beef slices.

Step Four

Heat a pan with a little oil. Cook beef rolls until nicely browned.

Step Five

Remove rolls from pan and cut into bite-size pieces.

Step Six

Top pieces with Miso Mustard Sauce and sliced ginger.

Marukome provides this recipe “as is,” developed for Institutional use, with industry standard measurements and ingredients. This recipe has not been tested or adapted for home use and therefore Marukome does not make any representation as to the results by individual users.

Our Miso Recommendations for Beef Negi Maki with Miso Mustard Sauce

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